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RECIPE
16 INGREDIENTS 8 STEPS 30min

Easy Chicken Calabacitas

4.0
2 Ratings
Calabacitas is a classic Mexican side dish of zucchini, yellow squash, tomatoes, onion, and peppers, usually made on the stove. In this version, we add corn and chicken to make it a full meal, and free up time by popping it in the oven to cook instead! By using a cast-iron, this dish is the perfect, veggie-packed one-pan dinner.
Easy Chicken Calabacitas Recipe | SideChef
Calabacitas is a classic Mexican side dish of zucchini, yellow squash, tomatoes, onion, and peppers, usually made on the stove. In this version, we add corn and chicken to make it a full meal, and free up time by popping it in the oven to cook instead! By using a cast-iron, this dish is the perfect, veggie-packed one-pan dinner.
Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
https://www.sidechef.com
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Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
https://www.sidechef.com
30min
Total Time
$1.81
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/2 tsp
Fine Salt
2 Tbsp
Vegetable Oil , divided
1
Zucchini , halved, thinly sliced
1
Yellow Squash , halved, thinly sliced
1
Large Tomato , diced
1
1
up to 2
or Poblano for more spice
1/2 tsp
Ground Cumin
1/2 tsp
Mexican Oregano
1/2 tsp
Ancho Chili Powder
3/4 cup
defrosted if frozen or can use canned
1/2 cup
1/2 cup
Mexican Crema
or Sour Cream
to taste
for garnish
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
215
FAT
11.0 g
PROTEIN
19.6 g
CARBS
10.0 g

Author's Notes

If you don’t have a cast-iron, simply transfer everything to a baking dish before it goes into the oven.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Cut Tyson® Chicken Breasts (1 lb) into 1-inch cubes. Pat dry and season with Fine Salt (1/2 tsp) .
Step 3
In a 12-inch cast-iron or another oven-safe skillet, heat Vegetable Oil (1 Tbsp) over medium-high heat. Once hot, sear chicken until no longer pink and beginning to get some golden color on the outside.
Step 4
Remove the chicken. To the same pan, add remaining Ground Cumin (1/2 tsp) , Tomato (1) , Yellow Squash (1) , Vegetable Oil (1 Tbsp) , Zucchini (1) , Green Bell Pepper (1) , White Onion (1) , Mexican Oregano (1/2 tsp) , and Ancho Chili Powder (1/2 tsp) . Cook for 5 minutes, or until the vegetables begin to soften.
Step 5
Add back chicken, along with the Whole Kernel Corn (3/4 cup) . Stir to combine.
Step 6
Bake for 15-20 minutes, until vegetables are tender, and chicken is cooked through.
Step 7
Remove and stir in Mexican Crema (1/2 cup) and optionally the Shredded Mozzarella Cheese (1/2 cup) .
Step 8
Serve with TortillaLand® Flour Tortillas (to taste) , garnished with Fresh Cilantro (to taste) .

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Nutrition Per Serving
Calories
215
% Daily Value*
Fat
11.0 g
14%
Saturated Fat
7.7 g
38%
Trans Fat
0.0 g
--
Cholesterol
55.3 mg
18%
Carbohydrates
10.0 g
4%
Fiber
1.8 g
6%
Sugars
5.1 g
--
Protein
19.6 g
39%
Sodium
408.3 mg
18%
Vitamin D
--
--
Calcium
82.9 mg
6%
Iron
1.0 mg
6%
Potassium
171.4 mg
4%
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